Lotus Seed Mooncake (Sweet Lotus Paste in Golden Syrup Crust)
Quick answer
- Total time
- 70 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Lotus seed paste is wrapped in a dough of golden syrup, oil, and alkaline water, pressed into a patterned mold, and baked for the Mid-Autumn Festival.
Read more
Here the crust and filling are close to equal in weight, and the syrupy pastry counts for as much as the smooth lotus paste. Fresh from the oven the crust is still firm; a day in an airtight container softens it until it melds with the filling.
Ingredients
Instructions
- 1
Stir together 120 g golden syrup, 45 ml neutral oil, and 1 teaspoon alkaline water until glossy and even.
Add 180 g all-purpose flour and mix only until no dry flour remains, avoiding overworking the dough.
- 2
Cover the dough and rest it at room temperature for 30 minutes so the stickiness relaxes and the dough becomes easier to handle.
Meanwhile, divide 320 g lotus seed paste into 8 equal portions and roll them smooth.
- 3
Divide the dough into 8 pieces and flatten each piece into a thin round.
Place lotus paste in the center, pull the edges up gradually to avoid trapping air, and pinch the seam firmly closed.
- 4
Place each wrapped piece in the mooncake mold and press straight down to stamp the pattern cleanly.
If the shape looks uneven, avoid rubbing the surface; press it lightly again so the design stays defined.
- 5
Bake in a 190 degree Celsius oven for 8 minutes to set the surface before glazing.
Take the mooncakes out, loosen the egg yolk with a little water, and brush on an extremely thin coat so the pattern does not fill in.
- 6
Return the mooncakes to the oven for 12 to 15 minutes, until the surface turns evenly golden without dark patches.
Cool completely, seal in an airtight container for one day, and serve once the crust has softened.
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